Rhubarb snack cake features bits of tart rhubarb in a simple but lovely soft cake. It only takes 6 ingredients and the resulting dessert tastes amazing.
Our rhubarb plants are going crazy this year. We moved them from one side of the house to the other this spring.
During that process, we also split the big one. So, I wasn’t sure how much of a harvest we would be able to get this year.
It turns out, there is plenty! The leaves are giant and there are hundreds of stalk just waiting to be picked.
So, when a reader left a comment that they substituted rhubarb for the some of the cranberries in the cranberry snack cake recipe, I was inspired. What a great idea!
Both rhubarb and cranberry have those super tart undertones, so the sugar levels would be appropriate. Plus, neither are super watery to worry about adding too much liquid to the batter as it bakes.
That is how this fabulous cake came to be. It was an instant hit with everyone who tried it.
In fact, my niece and nephew were visiting from Atlanta. They wanted to bring the rest home with them because rhubarb is harder to get there.
Instead, they just had some for dessert with homemade strawberry ice cream. Then they had more for breakfast like a fun little coffee cake treat.
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So, I highly recommend you give this cake a try. It is a simple treat that is easy to make. I can almost promise you that there won’t be a crumb left.
Why is it called a snack cake?
Snack cakes generally are more for snacking, as the name implies. They aren’t fancy special occasion cakes with lots of flourishes and frosting like a birthday or wedding cake. There isn’t even frosting or a glaze. It is perfect on its own and as a simple but tasty treat.
A Few Recipe Notes From Carlee
One of the most interesting parts about the recipe is there is no leavening agent. Instead you beat a lot of air into the batter and let that work its magic.
The cake stores well at room temperature in an airtight container. For longer storage separate individual pieces with wax paper and freeze for up to three months.
If you are using frozen rhubarb, defrost it and drain off any excess liquid before using it. There is no need to squeeze it, you just don’t want to add a lot of extra waster to the batter.
I hope you give this cake a try. If not this year, pin the recipe for next year then let me know how much you enjoyed it!
Rhubarb Snack Cake
Ingredients
- 3-4 cups rhubarb about 12-16 ounces
- ¾ cup salted butter softened
- 2 cups granulated sugar
- 3 large eggs
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch pan.
- Wash the rhubarb and chop into small pieces.
- In your mixer, beat together ¾ cup salted butter and 2 cups granulated sugar on medium high until they are light and fluffy (about 3 minutes).
- Add 3 large eggs and ½ teaspoon vanilla extract and beat on high for 6 more minutes. The mixture should be thick, creamy and voluminous.
- Stir in 2 cups all-purpose flour until just combined.
- Fold in 3-4 cups rhubarb.
- Spread the batter in your prepared pan and bake for 40-45 minutes. The top should be lightly golden and an inserted toothpick should test clean.
- Cool completely then cut into small pieces to serve.
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